3 cups frozen black-eyed peas (about 1 pound)
2 cups chopped peeled jicama
1-1/3 cups copped red, yellow, or green bell pepper
1/2 cup chopped carrot
1/2 cup chopped onion
4 garlic cloves, minced
1 8-ounce can tomato sauce
3/4 cup vegetable broth
1/4 cup chopped fresh oregano
1/4 cup chopped fresh cilantro
10 ounces bow-tie pasta
6 ounces torn mixed baby greens
Cook black-eyed peas in medium pot of boiling water until just tender, about 30 minutes. Drain. [I used fresh black-eyed peas from my grocers produce department and cooked according to package directions.]
Spray a large, heavy skillet with vegetable cooking spray and saute jicama, bell pepper, carrot, onion, and garlic over medium-high heat for 5 minutes.
Add tomato sauce, broth, oregano, cilantro, and black-eyed peas and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.
Meanwhile, cook pasta in large pot of boiling water until just tender, stirring occasionally. Drain well.
Divide greens among plates. Top each serving with 2/3 cup pasta and about 1 cup sauce.